Chocolate Chip Cookie Dough Dip
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Safe-to-eat eggless cookie dough ready to eat with a spoon or a dipper!
I don’t know about you, but my Friday needs this. Badly.
Around these parts, this last week before the holiday feels like one million days long. On Tuesday you swear it’s got to be at least Thursday and by the time Thursday rolls around, you wonder if you somehow missed Christmas because there’s no way this week could possibly be going this slowly.
And, if you’re anything like me, you hoard some of your PTO to insure you don’t have to work until after the New Year.
Are you nodding your head?
God bless all you teachers. I can only imagine what it’s like to feel like this and also have to wrangle young people who are also supposed to be learning things.
At my work, we have an in-house holiday party the Friday before Christmas. We do a little work, but mostly, it’s one big eat fest. We have a huge breakfast, do some work, have a big lunch, and then have games and some white elephant present exchanging.
It’s the best day of the whole year and we look forward to it as soon as the 2nd best day of the year is over– the summer picnic.
So, yeah, this week has been LLLOOOONNNNGGGGG, and I think we all need some cookie dough to dip into, because you just cannot have too many cookies right now. And if you do, you might as well just dip them into cookie dough dip.
Because WHY NOT?
Our last sweet dip of the 12 Dips of Christmas stems from my classic chocolate chip cookies which I’ve also turned into chocolate chip cookie dough bites. This cookie dough dip is essentially that, but with a little more moisture going on to make it dippable.
Cookie Dough Recipe For Dipping
This edible cookie dough can be eaten straight up with a spoon or used as a dip! Personally, I like to do both, and there’s no wrong way to do it.
Cookie Dough Dip Ingredients
heavy cream
unsalted butter
granulated & brown sugars
vanilla extract
heat-treated all-purpose flour
salt
semi-sweet chocolate chips
How to Make Chocolate Chip Cookie Dough Dip
STEP #1– start by heat-treating the flour: place in a microwave safe bowl and microwave for 1 minute and 15 seconds on high, stirring after each 15 second interval.
STEP #2: beat the heavy cream on high until stiff peaks form, about 3-4 minutes, then set it aside.
STEP #3: next, whisk together the butter, both sugars, and vanilla extract until smooth. Add the flour and salt and stir until no flour pockets remain. Add the chocolate chips and stir again to combine.
STEP #4: lastly, fold in the whipped cream until evenly dispersed, then allow dip to chill in the refrigerator at least 1 hour before serving.
Chocolate Chip Cookie Dough Add-Ins
You can add whatever you want to this dip! I like to switch things up and use mini chocolate chips, butterscotch chips, white chocolate chips, and/or any other chocolate covered candies I have (like m&m’s).
Chocolate Chip Cookie Dough Recipe Tips
Heat-treat the flour and allow it to cool before proceeding with the recipe. You don’t want your chocolate chips to melt!
If you want a thinner dip, thin it out with more heavy cream. You don’t have to worry about overmixing this dip like you do cookie dough or cake/cupcake batter.
Serving Cookie Dough Dip
I prefer to serve this dip as close to room temperature as I can for a more enjoyable experience. If your dip has been refrigerated, you may want it to sit out at room temperature for 20-30 minutes before digging in.
How to Store Chocolate Chip Cookie Dough Dip
Store this dip in the refrigerator covered tightly.
CAN YOU FREEZE COOKIE DOUGH DIP?
You can freeze this dip for up to 3 months. Thaw in the refrigerator or at room temperature.
Chocolate Chip Cookie Dough Recipe For Dip
Ingredients
- 1 cup heavy cream
- 1/2 cup (1 stick) unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour*
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on high until stiff peaks form, about 3-4 minutes. Set aside.
- In a medium size bowl, whisk together the butter, both sugars, and vanilla extract until smooth. Add the flour and salt and stir until no flour pockets remain. Add the chocolate chips and stir again to combine.
- With a large spatula, fold in the whipped cream until evenly dispersed. Allow dip to chill in the refrigerator at least 1 hour before serving. If refrigerating longer than 1 hour, allow to come to room temperature for 15 minutes before serving.
Notes
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Thanks for the nod to teachers 🙂 Can’t wait to try some of this dip!
This sounds really interesting. Thanks for sharing.